My friends knew that whenever I’m in the mood for my favorite things, they are in for a treat. I always search for the best recipes that have my favorite things in them. This one is probably on top of those list because this is just plain heavenly goodness. Our friend over at Two Peas And Their Pod has this to say about this recipe:
“I asked Josh if he liked the Mozzarella Pesto Stuffed Chicken Breasts and he said, what’s not to love? Chicken, cheese, pesto, and a crispy cheese crust? He loved it! Our guests enjoyed the meal as well. Whew! Glad our new recipe was a hit!”
You don’t have to convince me. The moment I saw the title of this recipe, I was gone for. It’s all of my favorite things in one dish—pesto, mozzarella, and chicken! I mean seriously, what’s not to love in this dish? You will all fall in love with this so you have to try this.
Ingredients
4 Tyson boneless skinless chicken breasts
Salt and pepper, for seasoning chicken
3/4 cup basil pesto or Classico Basil Pesto (store-bought pesto)
8 ounces sliced Galbani fresh mozzarella cheese
2 large Eggland’s eggs, beaten
1 cup panko bread crumbs
1/2 cup freshly grated Stella parmesan cheese
1/2 teaspoon McCormick Italian seasoning
1/4 teaspoon Morton salt
1/4 teaspoon McCormick freshly ground black pepper
Instructions
Heat oven to 350 degrees F. Spray a large baking sheet with cooking spray and set aside.
Using a meat mallet or rolling pin, flatten each chicken breast to about a 1/4 inch.
Spread 3 tablespoons pesto onto each chicken breast; top each with mozzarella cheese, about 2 ounces of cheese per breast. Carefully roll up the chicken and secure with toothpicks.
Place the beaten eggs in a pie plate or shallow dish. In a medium bowl, combine panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper. Dip each chicken breast in the eggs and then into the panko parmesan mixture. Make sure the breasts are well coated. Discard any extra mixture. Place chicken on the prepared baking sheet.
Bake 40-45 minutes or until chicken is no longer pink in center and the chicken is golden brown. Serve warm.
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Quick Tip: Serve it over rice, if you like.
Thanks again to Two Peas And Their Pod for this amazing recipe.